Scrambled Egg and Potato Curry (Easy Egg Curry)

If you’re looking for a tasty and easy scrambled egg and potato curry that takes under 30 minutes to make, try this recipe.

Scrambled egg and potato curry

It’s a delicious combination of eggs, potatoes, and spices that will leave you feeling full and satisfied. Perfect dish for lunch or dinner.

I must say, egg and potato is one of my favorite duos in the kitchen. I find myself cooking with these ingredients together all the time.

A few dishes I love to make are masala omelet, egg potato paper rolls, and boiled egg potato curry.

There’s just something about the texture and flavors of egg and potato together that I find so satisfying. They complement each other so well.

Whether it’s a quick weeknight omelet or an easy curry, I always enjoy putting my spin on these duos.

What is Scrambled Egg and Potato Curry?

scrambled potato egg curry (2)

Scrambled egg and potato curry is a curry made with scrambled eggs, potatoes, and a blend of spices that give it a unique taste.

What’s great about this dish is that it’s versatile and can be enjoyed anytime of the day- whether it’s for lunch, or dinner.

Whenever I feel like switching it up from meat dishes, I turn to this recipe.

This curry dish goes perfectly with rice, and I also love making another egg curry dish at home – boiled egg potato curry. It’s another variation of this recipe that’s equally delicious.

Either way, you’ll have a great side dish to enjoy with your rice.

Ingredients for Scrambled Egg and Potato Curry

Here are the ingredients you will need to make this curry:

INGREDIENTS SCRAMBLED EGG POTATO CURRY

Potatoes: You will need potatoes, peeled and diced into small cubes. It makes easier to cook. I am using small red potatoes for this recipe.

Spices: Turmeric powder, red chili powder (kashmiri powder), coriander powder, and cumin powder.

Eggs: Other main ingredient is eggs.

Oil: Olive oil or any vegetable oil.

Onions, tomatoes and cilantro: Finely chopped white onion and roma tomatoes.

Ginger, garlic paste and salt.

Recipe Instructions

#1. Crack 2 eggs into a bowl and whisk until the yolks and whites are fully combined.

Crack 2 eggs.

#2. Heat oil in a pan over medium heat. Once hot, add finely chopped onion and sauté until it becomes soft and translucent.

#3. Next, add the chopped potato to the pan and continue to saute until it turns slightly brown.

Add potatoes.

#4. Add ginger, garlic, spices (turmeric powder, red chili powder, coriander powder, and cumin powder) to the pan and stir well. Saute for another few minutes.

#5. Next, add chopped tomatoes to the pan. Stir to combine all the ingredients. Put the lid on the pan and cook over medium heat for 5–6 minutes, until the tomatoes are mushy and cooked.

COOK UNTIL TOMATOES ARE MUSHY

#6. Add the eggs to the pan. Stir thoroughly to combine the eggs with the potato mixture. Next add water and let it simmer for next 8-10 minutes.

#7. Finally, season the curry with salt and cilantro. Serve hot with rice or roti.

Serving Suggestions

Scrambled Egg and Potato Curry can be paired with various side dishes. Here are few suggestions:

Rice: Serve the curry with rice for a filling and satisfying meal. Basmati rice is a great option that complements the flavors of the curry.

Naan Bread: Warm up some naan bread and serve it on the side for a delicious meal.

Salad: Pair the curry with a simple salad of mixed greens, cucumber, carrot, and avocado.

Other Curry Recipes

Here are the other egg, potato curry recipes you might enjoy trying:

Scrambled potato and egg curry
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Scrambled Egg and Potato Curry Recipe

Make a delicious scrambled egg and potato curry with our easy recipe. Made with basic ingredients and can be enjoyed for lunch, or dinner. Try it with rice for a satisfying meal.
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Asian
Keyword: Easy egg potato curry recipe, Scrambled egg potato curry
category: Main Dish, Non-Vegetarian
Yield: 3 servings

Ingredients

Vegetable

  • 1 cup small cubed chopped potato
  • ½ cup chopped tomato
  • cup chopped onion

Egg

  • 2 eggs

Spices

  • ½ tsp turmeric powder
  • ½ tsp red chili kashmiri powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder

Seasoning

  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • salt to taste

Oil

  • 1 tbsp olive oil or any cooking oil

Herb

  • 2 tbsp chopped cilantro

Instructions

  • Crack 2 eggs into a bowl, whisk it and set it aside.
    2 eggs
  • Next, heat oil in a pan over medium heat. 
    1 tbsp olive oil or any cooking oil
  • Once hot, add finely chopped onion and sauté until it becomes soft and translucent.
    ⅓ cup chopped onion
  • Add the chopped potato to the pan and continue to sauté until it turns slightly brown.
    1 cup small cubed chopped potato
  • Add ginger, garlic, spices to the pan and stir well. Sauté for another few minutes.
    ½ tsp turmeric powder, ½ tsp red chili kashmiri powder, ½ tsp coriander powder, 1 tsp minced ginger, 1 tsp minced garlic, ½ tsp cumin powder
  • Next, add chopped tomatoes to the pan. Stir to combine all the ingredients.
    ½ cup chopped tomato
  • Put the lid on the pan and cook it over medium heat for 5–6 minutes, until the tomatoes are mushy and cooked.
  • Add the eggs to the pan.
  • Stir thoroughly to combine the eggs with the potato mixture. 
  • Next add water and let it simmer for next 8–10 minutes.
  • Finally, season the curry with salt and cilantro. Serve hot with rice or roti.
    salt to taste, 2 tbsp chopped cilantro
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Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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